Thursday, July 17, 2008

Super Recipe Saturday....that came and went twice I wasn't very good at posting a recipe every Saturday. But I had no idea that you people would start requesting some specifics if I didn't post. Here, in no particular order, are recipes that friends have requested this week.

Christina requested this when I took her to the doctor last week. I think the request was more along the lines of "I think I'm going to hurt someone if I don't have that casserole again soon". She's pregnant - and I'm afraid. So here it is:

1 - 16oz pkg Uncle Ben's wild rice, cooked
3 chicken breasts, cooked and diced
1 can cream of celery soup
1 onion, finely chopped
2 cups mayonnaise
1 cup water chestnuts, chopped
2 cans green beans
Parmesan Cheese

Mix all of the ingredients together and place in a 9x13 casserole dish. Cover with aluminum foil and cook for 30 minutes and 350 degrees. Remove the foil and cook for an additional 10 more minutes.

Robyn has been requesting this recipe....forever. I have started making this soup as part of my Thanksgiving Dinner each year, but it is also very good as a meal itself if you had a cubed chicken or turkey. And, yes Robyn, I will make this for you when you have your surgery next month:

2 tablespoons butter
2 medium stalks celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 1/2 cups cooked wild rice
1 cup water
1 can (10 1/2oz) condensed chicken broth
1 cup half-and-half

Melt butter in 3-quart saucepan over medium-high heat. cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender.

Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.

Stir in half-and-half. Heat just until hot. (Do not boil or soup may curdle.)
*This recipe is from Betty Crocker's One Dish Meals

Dear, dear, Sarah.....who sits around with her husband and wonders what is for dinner at the Rickard house. This is for you. It is really good to make ahead and freeze.

16 ounces spaghetti
2 pounds ground beef or turkey
1 (3-ounce) package sliced pepperoni
1 large onion, chopped
2 (32-ounce) jars spaghetti sauce
8 ounces mozzarella cheese, shredded
8 ounces Cheddar cheese, shredded

Cook the spaghetti using the package directions; drain. Brown the ground beef with the pepperoni in a skillet, stirring until ground beef is crumbly. Remove to a bowl, reserving the drippings. Brown the onion in the drippings; drain. Stir the onion into the ground beef mixture. Layer the cooked spaghetti, ground beef mixture, spaghetti sauce, mozzarella cheese and Cheddar cheese half at a time in a 9x13-inch baking dish. Bake at 400 degrees for 20 minutes or until cheese is melted.
*You may substitute sauteed vegetables for the ground beef and pepperoni
**Recipe from the NLR Junior League's Natural Temptations cookbook

In the words of my idol, Paula Dean: Bon appetit, ya'll!!!!!

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